Week of March 27, 2016

Sun - EASTER DINNER (see My Favorite Easter Dinner)

Baked Ham

Mon - Grilled Cheese
Tue - Baked Parmesan Chicken Strips
Wed - Marinara, Italian Sausages, and Penne
Thur - Chicken and Dumplings
Fri - Chili and Rice Dinner (minute rice recipe)

Grilled Cheese

Grilled Cheese and Soup

8 slices of bread

16 slices of cheese (I like cheddar or american)

butter, softened OR mayo OR margarine

1 can Campbell's Condensed Tomato Soup (made according to directions with water)

Goldfish crackers for soup (optional)

Lightly butter both sides of bread. Place 2 pieces of cheese on 4 of the bread slices. Top cheese with another slice of bread. move to a large non-stick skillet. Cover and cook on medium for 5-10 or until the bottom piece turns golden brown. Uncover. Turn sandwiches over and cook until golden brown on other side, about 3 minutes. Serve hot with hot soup. Serves 4.

Chicken Strips

Parmesan Chicken Strips

2 skinless, boneless chicken breast cut into strips

1 cup Kraft Parmesan cheese

1/4 cup flour

1 cup Italian seasoned bread crumbs

1 tbsp each salt and pepper

1 tbsp garlic powder

Milk

Soak chicken in a bowl of milk, enough milk to cover all the chicken. Put flour, salt, pepper, garlic, bread crumbs, and cheese into plastic freezer bag (gallon size) and shake to mix. Put in a few chicken strips at a time and shake until coated. Use olive oil to coat the cookie sheet. Lay coated strips on the sheet in single layer (no over lapping). Bake at 350F in the oven (or toaster oven) until done and golden brown - about 20 minutes. Turning chicken over once.

Serve with a green salad mix or spinach salad.

Marinara Sauce

5 cups fresh tomatoes, seeded, diced
1 14 oz can diced tomatoes with juice (or another 2 cups fresh tomatoes)

1 6 oz can  tomato paste
1 tbsp each fresh basil and oregano, chopped
2 tsp italian parsley, chopped
4 cloves garlic, pressed
1 medium onion, chopped
1 bell pepper, chopped (optional)
1 tbsp olive oil
2 tbsp granulated sugar
2 cups stock (any you prefer, I use veggie)

2 cups water
Salt and pepper to taste
In a large sauce/stock pan: Saute onion, green pepper in oil until tender, add garlic until fragrant. Add other ingredients. Simmer on med-low heat for at least 1 hour (3 hours best). Can refrigerate for up to 4 days or freeze in air tight container(s) for up to 6 months.

Pasta and sausage

1 (19 oz) package Italian Sausage Links, cook according to package directions, then cut into pieces (optional, can keep as vegetarian if desired)

1 (16 oz) package dried Penne pasta, cook according to package directions.

Mix sausages with sauce, pour over pasta.

Baked Chicken and Dumplings

chicken and veggies

1 lb cooked, diced chicken or turkey

1 can cream of celery or chicken soup

2 stalks of celery, diced

2 cloves of garlic, pressed

1/2 medium onion, diced

1 small bag of frozen mixed veggies

1 1/2 can of water

salt and pepper

Sauté the onion, celery and garlic until onion is translucent. Meanwhile, mix soup, water, salt and pepper in a 9x13 baking pan. Add all other ingredients, and mix together.

 dumplings - drop biscuits

2  cups flour

1 tsp sugar

1 tsp baking powder

1 tsp salt

4 tbsp soft butter

4 tbsp shortening

3/4 cup butter milk (to make butter milk - add 1 tsp of white vinegar to 3/4 cup milk, let sit 2 minutes)

 Mix dry ingredients, butter and shortening in a large mixing bowl with a fork or pastry bender. Until it resembles peas. Add butter milk mix until it forms a dough. Scoop small dumplings out of the mix and drop into the pan on top of the chicken/veg mix.

Bake at 375 uncovered until the dumplings are golden brown and done all the way through. About 30-40 minutes.